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Tag Archives: deep fry

Crispy Tomato layer Bake

Well worth making in the summer when tomatoes are plentiful, and ideally suited to weekend brunch or a light supper.

serves 4

4 large slices brown bread, with crusts left on

2oz (50g) butter or margarine

2 heaped tablespoons chopped parsley

1 garlic clove, crushed (optional)

2 lb (900g) tomatoes, sliced

6 oz (175g) Lancashire cheese, crumbled

1 teaspoon mustard powder

salt and pepper

Preparation

Crumb bread in blender or food processor. Heat butter or margarine in frying pan. Add crumbs, parsley and garlic if used.

Fry for about 10 minutes over a low heat turning continuously until well browned and crisp.

Fill a deep, buttered heatproof dish with alternate layers of tomatoes, fried crumb mixture, cheese and mustard Sprinkle salt and pepper to taste between the layers.

End with a layer of cheese then bake, uncovered, for 40 to 45 minutes. in a moderately hot oven set to 200C/400F/Gas6.

 
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Posted by on October 24, 2011 in Staters, Vegetarian

 

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Egg Roles

Egg Pancakes filled with prawns, pork, leeks, bean sprouts, clearly seasoning and they deep fry. Makes 8 to 12 depending on size of pancakes.

Prawn and Pork filling

One table spoon of peanut oil.

125g uncooked prawns, pealed divined and chopped,

180g lean pork mince,

02 small leeks cutting to thin strips,

60g bean sprouts,

01 table spoon finely chopped celery

01 clove garlic,

01 table spoon soy source,

02-03 drops Tabasco source,

Pancakes

250g flour,

04 eggs,

180ml water,

vegetable oil for deep frying,

To make filling heat peanut oil add prawns, leeks, bean sprouts, celery and garlic and stare for 3 minutes, add soya and Tabasco sources and simmer stirring frequently for 10 minutes. Remove meat mixture from hand and set a side.

To make pancakes paste flour, eggs and water in a bowl and beat until smooth. Pour 2-3 table spoon batter in to a lightly greased frying pan and cook over a medium heat for 3-4 minutes or until top of pancake is dry. slide cook pancake on to a plate repeat with remaining mixture to make 8-12 pancakes.

Place a spoon full of filling in the center of each pancake, brush edges with water, fold in the side and gently roll up to form a parcel.

Keep going in a frying pan and deep frying the parcels until golden and crisp. Drain on kitchen paper serve immediately.

 
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Posted by on May 22, 2011 in Chinese foods, Staters

 

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